- salt and pepper to taste
- 1 tbsp. butter
- 100 g crème fraîche
- 1 onion
- 7.5 dl vegetable bouillon
- 1 apples
- 1.5 tbsp. prepared grated horseradish
- 600 g cooked beets
Finely chop the onion, peel and dice the apple. Heat the butter and sauté the onion and apple. Add the horseradish and cook briefly. Peel and dice the beetroot and add to the pan. Cook briefly.
Add the stock and simmer for approx. 15 mins. Purée the soup, return to the pan and season.
Serve the soup garnished with crème fraîche.
- 30 mins Preparation/cooking time: ca. 30m
- Servings For 4 people
- Nutrition 407 Kcal